Not sure where the crescent roll/veggie pizza link came from, but I make a pizza nearly every Sunday and make lots of veggie pizzas on a regular crust. You should be successful using any kind of "crust" you'd like to make into a veggie pizza, which includes mini-pizzas on English Muffins or tortillas, not just a traditional crust.

-Grainlady

I agree with Grainlady - we have vegie pizzas quite frequently, and I don't make them any differently than I do ones with meat. The only thing I would add is if you want to use a lot of vegetables that contain a lot of water you probably should precook them first. Zucchini comes to mind, but sometimes a lot of mushrooms can be watery too.

Becky

Sorry, I didn't explain very well. It's called a veggie pizza, but it's served cold. Only the crust is baked, and is topped with raw veggies.

This is the recipe I was referring to:
Vegetable Pizza
(Lee B)

2 cans refrigerated crescent rolls
11oz cream cheese
3/4c mayonnaise
1/3 pkg dry ranch dressing mix
1tsp dill weed
1 tsp garlic powder
Chopped fresh vegetables (broccoli, cauliflower, carrots, cucumber,
mushrooms, peppers, zucchini, green onions, tomatoes, etc.)
Bacon bits (optional)
Sunflower seeds (optional)
1c grated cheese (cheddar, american or swiss)

Press crescent roll dough into bottom and up sides of jelly roll pan. Bake according to package directions. Cool. Mix together cream cheese, Mayo, Ranch Dressing, Dill and Garlic until smooth. Spread over cooled crust. Chop vegetables into small pieces and sprinkle over pizza. Top with bacon bits, seeds and cheese. Refrigerate for several hours, then cut into squares and
serve.

Countrygal, I am the one who posted that recipe, I got it from a former boss (Lee B). I have never used anything other than the crescent rolls for the crust.

I would suppose you could pre-bake a regular pizza crust or use one of those Boboli things.

Let us know if you do and how well it works!

Linda

I've also wondered the same thing... I'm not a huge fan of the cylindrical canned doughs. I might try something like a super thin crispy crust instead of a bready, doughy type pizza crust. I'm sure the Boboli would work, but it is going to be much thicker and chewier than the original recipe.

Alexa

For this veggie pizza (which I have made often) the boboli crust would be too thick and heavy. This is a snack/appetizer type of cold "pizza" and a great party recipe. You can serve it as a morning snack or for a brunch or an evening party.

If I were going to change the crust, I would perhaps try using puff pastry, prebaked, of course. Cool after baking then top with your cream cheese mixture and the veggies. This recipe does not hold up well for making ahead as the crust will get soggy. And be sure the toppings are cut in small dice - like 1/4" so they are easy to eat. I always press the diced vegetables into the cream cheese slightly so they will stay on.

Teresa

Yes, I thought maybe the other crusts would be too thick. I might try to look for a homemade crescent roll recipe and use that.

FYI, if you make homemade crescent dough, you need to roll it out as thin as the Pillsbury product for it to work for this veggie pizza recipe.

I have made this a million times and it is always a huge hit. Not sure what else you could use that would give your the texture and flakiness of the crescent rolls. My complaint is that they are expensive!

I have wondered this too but usually don't go to the effort of homemade dough. I've been making veggie pizza ( crescent roll, cold, raw vegetable type) for 25 years. It's delicious!

I agree, a pizza dough is too thick and doesn't have the same flavor or texture.

I've also made the "veggie pizza" for a million years or so, always with the canned crescent roll dough. I only make it for family parties, etc., so I'm figuring it's a special dish, kind of like the infamous green bean casserole that I make during the holidays. It's the single recipe I make that uses canned cream of mushroom soup in the red and white can, and those canned onion things. Nothing else will do for my girls, though, so I ignore the sodium level in the soup and the fat grams in the onions and how I'm mucking up my lovely organic and home canned green beans, LOL.

The veggie pizza is the same, pretty much. I just take a deep breath and do it. (grin)

Annie

How about using frozen filo dough?

I am not sure filo/phyllo would hold up to the cream cheese topping without flaking all over the place.

I would think you could use a thinly rolle pizza dough. The end result would be a bit different but I think it would be good.

After thinking about it more, I have to agree that I would probably not like the Boboli, too thick. But that could just be a personal preference.

Linda